FOOD FOR THOUGHT: Apothecary Cocktails with the author Warren Bobrow Tuesday, December 1 — 7:30 pm
At the turn of the century, pharmacies in Europe and America prepared homemade tinctures, bitters, and herbal remedies mixed with alcohol for curative benefit for everything from poor digestion to the common cold. Today, trendy urban bars such as Apothke in New York, Apo Bar & Lounge in Philadelphia, and 1022 South in Tacoma, as well as “vintage” and “homegrown” cocktail aficionados, find inspiration in apothecary cocktails of old.
Buy the book!
179 Maplewood Ave, Maplewood, NJ 07040
A wonderful mixology seminar,thanks to Niche Import Company!
A fabulous book signing for my book, Bitters & Shrub Syrup Cocktails!
Adventures with Klaus!
I just got permission from my publisher to announce the pre-sell of my 4th book, Cannabis Cocktails. It will certainly be a grand adventure from this point forward. Mine is the first book of this type, and I am excited about the future! I dedicated this book to my late father who taught me (reluctantly) to stand on my own two feet. I think this book will help get me to that place.
Create your own cannabis infused cocktails!
Combining cannabis and cocktails is a hot new trend, and Cannabis Cocktails, Mocktails, and Tonics shows you how. Featuring a collection of 75 recipes of cannabis influenced cocktails and drinks; The Cocktail Whisperer Warren Bobrow will show you the essential instructions for de-carbing cannabis to release its full psychoactive effect. Learn the history of cannabis as a social drug and its growing acceptance to becoming a medicinal. Look beyond cocktails and create successful tonics, syrups, shrubs, bitters, compound butter and exotic infused oil to use in any drink. Start your day with coffee, tea, and milk-based cannabis beverages for healing and relaxation. Get your afternoon pick-me-up with gut healing shrubs and mood enhancing syrups. Make cooling lemonades and sparking herbal infusions to soothe the fevered brow. Then, have an after dinner herbal-based cannabis drink for relaxation at the end of a good meal. The options are endless with Cannabis Cocktails, Mocktails, and Tonics!
– See more at: http://www.quartoknows.com/books/9781592337347/Cannabis-Cocktails-Mocktails-and-Tonics.html#sthash.CWFPbjKi.dpuf
Join Klaus and myself at the 2015 Epcot Food and Wine Festival Mixology Seminars!!!
I’ll be presenting at Epcot on behalf of Niche Wines and Spirits!!!! November 3!!!
What a HUGE HONOR…
Gartending: Lil’ Cowboy
Photo: Warren Bobrow, Leica M8
For the Spring and Summer growing season, we bring you a new feature at Beekman 1802, the Soused Gnome. He’ll teach you how to “gartend”–create perfect seasonal cocktails using fresh ingredients from the garden.
Klaus has been visiting farmers markets all over the country for the past month or so. His first adventure was to Tales of the Cocktail in New Orleans, next was to the bread-basket of our nation in Columbus, Ohio. Last weekend he journeyed all the way out to Portland, Oregon to watch me do a presentation on freestyle mixology for the International Food Bloggers Conference held by Foodista.
It certainly stimulated my taste and olfactory senses!
Portland, Oregon is a city of farmers markets. There is a plethora of cocktail friendly ingredients that defy the imagination.
Cherries are in season again out on the left coast. This time the bounty of the garden is in the form of rare white cherries.
White cherries exemplify the gartender’s dream cocktail. When crushed into a cocktail, white cherries are otherworldly on the flavor profile.
Be sure to pit out your cherries before they go into your mixing cup.
We almost never see white cherries on the east coast. Klaus (the Soused Gnome) explains that the cherries flesh is sometimes too tender to travel. He told me that in his home country (Germany) his kinfolk put up sumptuous white cherries in fiery brandy! He goes on to tell me that brandied white cherries are marvelous in a cocktail that includes Denizen Rum, cucumber ice (really!) House Spirits White Dog and freshly squeezed grilled grapefruit juice. The lift for this cocktail is provided by Klaus’s favorite pinpoint seltzer water, the Perrier Sparkling Natural Spring Water. He says that this water reminds him of his youth on the German/French border. I’ve told him that he needs to concentrate on locally sourced ingredients, but he disagrees.
Funny how a drinking gnome can have such an opinion on mixers!
Klaus grew cucumbers this year in the garden. These cucumbers are the European variety (no surprise here) they are seedless. Frozen into the Williams-Sonoma KING ice cube tray (2 inch x 2 inch) the European variety makes for a flavorful augmentation of Klaus’s soon to be infamous cocktail.
I reproduced this drink back in New Jersey with my own home cured cherries. Unfortunately these cherries are red instead of white, but they are delicious all the same. You can reproduce the cherries yourself by pitting out a few pounds of WEST COAST cherries, then covering in the spirit of your choice. Klaus suggests using a light spiced rum or even Apple Jack.
They take a couple of weeks to cure, but Klaus and I both say that the wait is worth it!
I know that after the trip to Oregon, cowboy music plays very well into the re-birth of the West Coast sensibilities that Klaus possesses. His GIANT thirst is only superseded by his ability to drink dozens of (tiny) drinks while roaming the myriad of mixology bars that dot this most interesting of cities.
I created this cocktail “on the fly, free-style” at the IFBC/Freestyle Mixology presentation ‘Lil Cowboy Swing Cocktail (named for Portland, Oregon’s lost cowboy culture)
‘Lil Cowboy Swing Cocktail
(A couple weeks before you make this cocktail “put-up” some home-cured cherries)
Denizen Rum White Rum
House Spirits White Dog (Moonshine) (Oregon Distilled)
Royal Rose Simple Syrup of Roses
Bitter End Thai Bitters
Freshly Squeezed Grilled Grapefruit juice (Slice grapefruit into rounds and sear or grill until charred over charcoal or in a sauté pan) then juice as normal
Home cured Cherries (white if you can find them, red if you cannot)
European cucumber (peeled and sliced into coins for both the ice cubes and the cocktail)
Perrier Sparkling Natural Spring Water
Cucumber water ice- freeze rounds of a European seedless cucumber into an ice cube tray. I recommend the Williams-Sonoma silicone KING CUBE tray- I do a 50/50 blend of freshly juiced cucumber water with filtered water from my Mavea water filtration pitcher (The Mavea pitcher is from Germany- are you surprised?)
for two strikingly powerful cocktails
Muddle several rounds of cucumber with some (pitted) home cured cherries in a mixing cup
Add some regular ice (about a handful)
Add 2 oz White Dog from House Spirits
Add 1 oz Denizen Rum (White Rum)
Add 4 tablespoons of Royal Rose Simple Syrup of Roses
Add 4 oz of your grilled grapefruit juice (essential)
Shake, Shake, Shake, Shake
Add a couple cubes of the homemade cucumber ice to your hand-blown cocktail glass
Double Strain into a tall hand-blown glass filled with cucumber ice
Don’t have a hand-blown glass?? Time is now to connect with your cocktail glass!
What does it mean to double-strain? Pour through 2 strainers to remove all bits of cherry and cucumber and grilled grapefruit juice
Add four drops per cocktail glass of the Bitter End Thai Bitters
Top with the Perrier Natural Sparkling Mineral Water (Essential)
Garnish with either a red or white cherry (your choice)